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1
To prepare the pepper, remove stem, seeds, and white ribs; cut into quarters.
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2
Cut squashes and eggplant lengthwise into 1/4 inch thick slices or sticks.
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3
Use more basil than parsley, Italian preferred.
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4
Select 3 to 4 ripe but firm tomatoes.
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5
Heat a charcoal or gas grill or ridged stovetop griddle until very hot.
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6
Use a towel dipped in oil to rub onto the grids.
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7
Lightly brush the fish fillet and all sliced vegetables with oil.
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8
Begin by grilling the fish fillet just until cooked through.
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9
(The flaky structure of the fish will become apparent).
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10
Remove the fish from the grill with a spatula and set aside to cool.
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11
Then grill the veggies until grill marks are clearly visible and the vegetables soften.
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12
Remove the veggies from the grill with a spatula or tongs, and set aside to cool.
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13
When the fish is cool enough to handle, pull it apart into small pieces and remove any bones.
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14
Cut the pepper into thin strips.
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15
In a medium bowl, combine the fish, pepper strips, basil, parsley, minced garlic, extra-virgin olive oil, lemon juice and salt and pepper to taste.
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16
Cover the bowl with a kitchen towel and set aside to marinate at room temperature.
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17
Cut the zucchini and eggplant into thin crosswise strips.
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18
Toss together in a small bowl and set aside.
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19
Just before you are ready to serve grill the tomatoes.
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20
When soft, transfer with a spatula to a plate.
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21
To make the bruschetta, grill the bread slices on both sides.
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22
As you remove the bread from the grill, rub one side of each slice with the whole garlic clove and drizzle with a bit of oil.
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23
Flatten a tomato half onto each slice of bread, rubbing it into the bread.
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24
Place the bruschetta on a large platter.
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25
Top each piece with some zucchini and eggplant strips and spoon on the fish salad.
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26
Garnish with chopped parsley.
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27
Drizzle with extra-virgin olive oil.
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28
Serve with lots of napkins.
